Category Archives: Featured

Fiona’s Fabulous Turkey, Bacon and Avocado Club Sandwich

best club sandwichWhat better way to celebrate Meatless Monday and all of our wonderful turkey friends than with a super simple, delicious Vegan Club Sandwich? Inspired by Fiona the Turkey who I had the pleasure of meeting on my recent visit to Peace Ridge Farm Sanctuary , this sandwich is stacked and packed with so much traditional flavor I guarantee you’ll never miss the turkey, bacon and cheese!

Fiona at peaceridgesanctuary
Fiona

 

 

 

Makes three triple deckers

1-2 tablespoon of oil, olive or vegetable

9 slices whole grain bread, lightly toasted

1 package (15 slices) Deli Style Tofurky Oven Roasted Turkey

1 package (14 slices) Litelife Smart Bacon or tempeh bacon

2 vine ripened organic tomatoes, sliced

2 avocados, sliced

8 leaves organic green lettuce leaves, washed and dried

¼ red onion sliced into thin rings (optional)

¼ cup vegan mayo (or sandwich dressing of choice)

3 teaspoons Dijon mustard

 

Heat a skillet on medium. Add the oil and spread evenly into the pan. Use a little more as necessary. Next add the bacon and fry on both sides until lightly crisped. Drain on paper and set aside. Begin assembling the sandwiches. Lay out three columns of three slices of bread. Spread mayo on the first and last slices. Spread mustard on the center slice. On the bottom slices begin with a layer of lettuce followed by the tomato and onion. Cover those with the center slices of bread. Layer on your turkey, then your bacon and finish with the avocado. Season if desired with a little fresh ground black pepper. Top with the last slice and cut in half or cut into the traditional diagonal quarters.

 

Note# Want a great sandwich fast? Sometimes store bought prepared quality ingredients are the way to go, especially when time is of the essence! Shop wisely for packaged goods that have ingredients in them you can read! For these sandwiches, the overall cost of the turkey, bacon, tomato and avocado is about $11.00, or roughly $3.60 per serving. Generous, healthy , delicious and VEGAN!

Zucchini Fettuccine

Recipe By Ayinde Howell

Ayinde's Zuccini Fettucine

Delicious TV stopped by Executive Chef Ayinde Howell’s place in West Hollywood to film a recipe for our Brown Bag Lunch episode. While setting up camera gear Ayinde foraged through his fridge and then whipped up this tasty gluten-free stir-fry to go.  So next time treat yourself to a workday lunch.  Make sure it’s homemade!

You can learn more about Ayinde at ieatgrass.com

Zucchini Fettuccine

Ingredients:
2-3 tablespoons vegetable oil
1/4 cup organic extra firm tofu sliced
1/2 cup shitake mushrooms sliced
1/2 cup onion chopped
1/4 cup carrot sliced
1 teaspoon fresh rosemary,
rough chopped
1 teaspoon fresh sage chopped
2 tablespoons white wine
1/2 teaspoon salt
Peeling method:
Using a potato peeler, peel outer
green skin from zucchini completely.
Shave noodle sized strips from
top to bottom rotating the zucchini
as you go. Place zucchini noodles
in bowl, cover with water
add 1 teaspoon of salt.
Set-aside until ready to serve.
cooking method:
In a large skillet over medium high
heat, heat oil and add tofu sauté for
about 3 minutes browning on either
side. Add mushrooms sauté for 2
minutes. Stirring well constantly.
Add carrots and onions sauté for 2
minutes. Stir in white wine and serve hot over Zucchini noodles.

Rotisserie Style Tempeh

Rotisserie Style Tempeh cuweb Rotisserie Style Tempeh

by Toni Fiore, from the VegEZ  podcast and soon to be released VegEZ e-cookbook.

serves 2-4
In honor of The Great American Meatout today we’re posting a crowd favorite. Whether you’re new to using tempeh or, like me a tempeh addict, this is a delicious quick, versatile and economical recipe that anyone can make.
1- 8 oz Pkg tempeh any style (gluten free use soy based tempeh)
2-3 T Veg oil (any neutral oil will do)
2 T. Rotisserie seasoning
Preheat your oven to 375. Set the rack in the middle.
Cube the tempeh into 1/2 inch cubes. In a small bowl add the oil and the seasoning. Blend well. Add the tempeh and turn to coat all the pieces. Place the tempeh into a shallow roasting dish, preferably in a single layer and set into your oven. Roast for 20 to 30 minutes until the tempeh is nicely browned and crispy. Serve hot, warm or room temperature.

Double the recipe and use on sandwiches, salads or instead of meat crumbles in burritos.

Rotisserie Style Tempeh dish web

Curried Eggless Salad

Curried Eggless Salad by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure.

Curried Eggless Salad

Curried Eggless Salad

ingredients

1 pound medium or firm tofu
1/2 cup vegan mayonnaise, commercial, or oil-free mayo
1/2 cup diced dried figs
1/3 cup minced shallots
3 tablespoons chopped cilantro
1 – 2 teaspoons Dijon mustard
1 – 1/2 teaspoons curry powder
1/4 teaspoon black salt

Salt and pepper to taste

Slice the tofu 1 inch thick. Place in a medium saucepan and cover with water. Bring to a boil, then simmer rapidly for about 15 minutes. Drain in a colander, then on a kitchen towel until dry, about 10 minutes. Meanwhile, combine the remaining ingredients in a medium bowl. When the tofu is dry, crumble and mix into the mixture well with a fork, mashing as necessary. Serve over crostini with a sprig of cilantro.

Black salt is actually pinkish in color, but has a sulfur flavor reminiscent of eggs. Boiling the tofu and draining helps achieve the texture of cooked egg whites.

Decadent Chocolate Shortbreads from our time machine

Korova Cookies
Toni made these Korova cookies from Bloodroot’s cookbook on a past show. These super easy, rich, and delicious shortbread cookies are also palm oil free! Yes! They’re made with completely cruelty-free and environmentally-conscious refined Coconut Oil blended with high quality free trade cocoa powder.

Korova Cookies
Watch Toni make these cookies!
1 ¼ cups all purpose flour, sifted
1/3 cup unsweetened cocoa
½ teaspoon baking soda
½ cup chopped nuts (optional)
¾ cup organic refined coconut oil
2/3 cup organic dark brown sugar
¼ cup organic cane sugar
½ teaspoon salt
1 teaspoon pure vanilla

In a small bowl combine flour, cocoa, nuts and baking soda. Set aside. In a mixer bowl add the coconut oil, sugars nuts, salt and vanilla and beat until smooth and blended. Slowly fold in the dry ingredients and as you would with brownies, mix just until the flour is blended. Scrape down the sides of the bowl. Preheat oven to 350.
Divide the dough into two pieces and shape into logs. Wrap each tightly in foil or plastic wrap and refrigerate 15 minutes until solid enough to slice into ¼-to ½ inch cookies. Gently lay the sliced cookies on the sheet about ½ inch apart. If some of the cookie dough falls away, simply reattach it with a light press.

Bake the cookies 12 to 14 minutes. The cookies will be soft. Set the pan on a rack to cool and proceed with another tray of cookies. When the cookies are completely cooled remove and serve. Store any leftover cookies in an airtight container for up to a month.

Creamy Avocado Soup

by Toni Fiore

Creamy rich and packed with vitamins this super smooth soup is always a summer favorite!

In a blender bowl place add,

½ seedless cucumber
1 shallot
1 avocado
2 Tablespoons vegan yogurt (coconut or almond)
2 teaspoons fresh mint
4 teaspoons fresh lime juice
salt
pepper
cumin
1 cup of ice water
Process the veggies until smooth. Serve chilled garnished with fresh mint or cilantro.

Creamy Avocado Soup

 

Gazpaco Soup Shooters

Gazpacho Soup Shooters


A Classic Spanish soup with all the flavors of summer. And with a few Delicious twists, this makes a fabulous Bloody Maria!

Gazpacho Soup Shooters

Ingredients

4-5 large tomatoes, skinned and seeded cut into chunks
¼ cucumber diced
½ yellow onion, diced
1 red or green bell pepper seeded and diced
1 small clove of garlic
½ teaspoon red wine vinegar
1 tablespoon olive oil

Whiz all ingredients together in a blender. Chill and serve with chopped green onions, chives and a sprig of your favorite herb. Spoon into Chilled Shot glasses.

For the Maria, to 3 ounces of the chilled soup add a shake of Tabasco, a dash of Vegan Worcestershire sauce, a bit of vegan horseradish, a squeeze of fresh lemon, a few grinds of black pepper and 1 ounce of vodka.

Grilled Seitan

Favorite Summer Grilling Recipes.

Summer in Maine is upon us, and we can’t get enough of it.
So cooking outdoors is where it’s at. Here are Toni Fiore’s 5 top favorite July 4th recipes.

Before we start, we wanted you all to know that we’ve cooked up a Vegan Mashup kickstarter campaign to move on to producing Season 2. And we really need you to help us
make it happen.

Happy 4th! We hope you enjoy Toni’s take on outdoor grilling.

 

1.Grilled Seitan & Tempeh
From Dry Rub to BBQ Sauce, Toni skewers the competition.

 
2. Vegetable Medley on Grilled Polenta
Nothing’s sweeter than soft Italian veggies heaped over Grilled Polenta

3. Portobello Arugula Salad Burger
Nobody can cook a mushroom like Toni and this Whole Food Burger pops with flavor.

4. NY Spicy Sweet Street Cart Onions
Toni bats it out of the park with her NY street cart onions.
Perfect on your favorite veggie dog with mustard.


 
5. Peaches On The Grill
Toni’s Sweet Finish to a great BBQ

Truffled Tofu

Truffled Tofu Scramble

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.

Serves 6

I love anything with truffles, and what better way to start off your morning than with a dish that elevates pedestrian tofu to a succulent dish that hearkens you to the hills of Umbria.

8 ounces crimini or button mushrooms

1 lb. Medium or regular tofu (do not use firm)

2 – 3 tablespoons nutritional yeast

2 tablespoons soy sauce

1 teaspoon truffle oil

Salt and pepper to taste

Cut the mushrooms in quarters. Pulse in a food processor until finely minced. Do not overprocess  or they will turn into liquid. Heat a large skillet until hot, then add the mushrooms. There is no need to use oil as the mushrooms are high enough in liquid content that they will not stick. Sprinkle the mushrooms with a couple of pinches of sea salt, and saute until brown, about 3 – 4 minutes. Crumble the tofu with your hands and add to the mushrooms in the pan. Cook, stirring with a wooden spoon, for a couple of minute to heat the tofu. Add the nutritional yeast, soy sauce, and truffle oil, and stir well. Season to taste with pepper.

Sweet Potato Hashbrowns

Sweet Potato Hash Browns

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.

Adding sweet potatoes to hash browns adds color, flavor, nutrition, and a touch of – guess what! – sweetness! You can use a couple of varieties of sweet potatoes, or just one, as you desire.

2 large sweet potatoes, such as garnet, jewel, Japanese satsumaimo, etc., peeled

2 regular russet potatoes, peeled or scrubbed as desired

1 teaspoon rosemary

1 teaspoon ground cumin

1 teaspoon sea salt

Black pepper to taste

Grate the potatoes using a hand grater or food processor. If using a hand grater, simply grate the potatoes whole. If using a food processor to grate the potatoes, you will need to quarter them lengthwise first. Season the potatoes with the rosemary, cumin, salt, and pepper.

Heat a large, heavy skillet or griddle until very hot. Spray with non-stick spray or brush lightly with vegetable oil. Drop ½ cup mounds of  the potato mixture onto the hot griddle. Using a spatula, press down the mounds to make them more compact patties. Continue to cook over medium heat until browned on the bottom. Carefully flip over with a spatula and cook the other side until browned.